Creamy Vanilla Cheesecake with Hot Fudge Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Vanilla Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract

Hot Fudge Topping

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 325°F.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until fully incorporated.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from oven and let cool.
4. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar with an electric mixer until smooth.
5. Add the eggs, one at a time, and mix until well combined.
6. Add the vanilla extract and mix until fully incorporated.
7. Pour the filling onto the cooled crust and smooth out the top with a spatula.
8. Bake for 45-50 minutes or until the edges are lightly golden and the center is still slightly jiggly.
9. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
10. To make the hot fudge topping, heat the chocolate chips and heavy cream in a saucepan over low heat, stirring constantly until fully melted and smooth.
11. Pour the hot fudge topping over the chilled cheesecake and spread evenly with a spatula.
12. Refrigerate for an additional 30 minutes or until the hot fudge topping is cooled and set.
13. Serve and enjoy!